Green Spaghetti (Espagueti Verde)

Name: Green Spaghetti with Poblano Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 tbsp olive oil; 1/2 cup milk; 2 tbsp chicken bouillon powder; 2 bunches cilantro; 1 small onion; 2 serrano peppers; 8 oz cream cheese; 1/2 cup sour cream; 1 tsp garlic powder; 1 lb spaghetti; 1 stick unsalted butter (1/2 cup); 1 lb chicken breast, for serving; Corn tortillas, for serving; 1 lime, for garnish

Espagueti Verde is a creamy Mexican pasta dish featuring a vibrant roasted poblano and cilantro sauce enriched with cream cheese. The poblano peppers provide a mild, smoky heat while cilantro delivers fresh, herbaceous notes balanced by sour cream and melted cheese.

🌍Mexican 🏷️Green spaghetti 🏷️Espagueti verde 🏷️Pasta 🏷️Creamy pasta Poblano peppers

🏷️

🏷️Cilantro

-0:00

4bettyg23onTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by 4bettyg23

-0:00

4bettyg23onTikTok

Ingredients

4 poblano peppers
2 tbsp olive oil
1/2 cup milk
2 tbsp chicken bouillon powder
2 bunches cilantro
1 small onion
2 serrano peppers
8 oz cream cheese
1/2 cup sour cream
1 tsp garlic powder
1 lb spaghetti
1 stick unsalted butter (1/2 cup)
1 lb chicken breast, for servingoptional
Corn tortillas, for servingoptional
1 lime, for garnishoptional

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Instructions

1
Heat olive oil in a pan and sear the poblano peppers until the skins are blistered and charred.
2
While the peppers sear, begin the sauce by adding milk, chicken bouillon powder, and cilantro to a food processor.
3
Add the small onion, serrano peppers, cream cheese, sour cream, and garlic powder to the food processor. Blend until combined.
4
Once the poblano peppers are charred, place them in a plastic bag, tie it shut, and let them steam for 10-12 minutes. This will make them easy to peel.
5
While the peppers steam, bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
6
After steaming, remove the peppers from the bag, peel off the skins, and rinse out the seeds.
7
Add the cleaned poblano peppers to the food processor with the other sauce ingredients and blend until completely smooth.
8
In a large pot, melt the stick of butter over low heat.
9
Pour the blended green sauce into the melted butter, stir, and let it simmer gently on low heat.
10
Optionally, grill or pan-fry the chicken breast until cooked through. In the same pan or on a griddle, fry the corn tortillas until crispy.
11
Drain the cooked spaghetti well.
12
Add the drained spaghetti to the pot with the simmering green sauce and toss until the pasta is fully coated.
13
Serve the green spaghetti in bowls, topped with the grilled chicken, and garnished with crispy tortillas and fresh lime wedges.

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Tips & Notes

Pro tips

Char poblano peppers directly over a gas flame or under the broiler until the skin is fully blackened, then steam in a sealed bag for easier peeling and deeper smoky flavor.
Blend the roasted poblanos, cilantro, and onion until completely smooth before adding cream cheese to ensure a silky sauce without grainy texture.
Reserve 1 cup of pasta cooking water before draining; use it to adjust sauce consistency and help it coat the noodles evenly.
Stir cream cheese and sour cream in off-heat to prevent curdling; add the sauce to the hot pasta instead of heating the cream dairy directly.

Substitutions

Poblano peppers → Anaheim peppers or roasted green bell peppers mixed with jalapeños (adjusts heat level)
Cream cheese → Mexican crema or mascarpone (creamier texture, slightly tangier)
Sour cream → Greek yogurt or Mexican crema (lighter consistency)
Cilantro → parsley (milder, less herbaceous; reduces authentic Mexican flavor)

Storage & make-ahead

Store leftover spaghetti in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore sauce creaminess; sauce may thicken when cold.

Equipment

blender or food processor · gas burner or broiler (for charring poblanos)

Common Questions

Can I make the poblano sauce ahead of time?

Yes. Roast and blend the poblanos, cilantro, and aromatics up to 2 days ahead. Store in an airtight container in the fridge. Reheat gently and stir in cream cheese and sour cream just before tossing with pasta.

What if I can't find poblano peppers?

Substitute with Anaheim peppers (milder) or a mix of green bell peppers and jalapeños for similar heat and flavor. Adjust serrano peppers if you want to maintain spice level.

How do I know when the poblanos are properly roasted?

Roast until the skin is blackened and blistered all over, about 8–10 minutes over an open flame or under the broiler. Let them steam in a plastic bag for 5 minutes, then the skin will peel away easily.